Two Bean Freekeh Tabbouleh
Servings 4 people
Ingredients
- 1/2 cup dried golden raisins
- 3 Tbsp red wine or white wine vinegar
- 1/2 tsp salt divided
- 1 1/2 cups freekeh
- 2 pinches salt
- 1 1/2 cups cooked or canned navy or cannellini beans
- 1 1/2 cups cooked or canned chickpeas
- 3 cups finely chopped curly kale
- 3 plum tomatoes seeded and diced
- 1 cup finely chopped parsley
- 1/3 cup roughly chopped pistachios
- 3 Tbsp lemon juice
- 2 Tbsp extra-virgin olive oil
- 2 garlic cloves peeled and finely chopped
Instructions
- In bowl, place golden raisins, vinegar, 2 Tbsp water, and 1/4 tsp salt. Stir together contents and let rest for at least 30 minutes.
- In medium saucepan, place freekeh, 3 1/2 cups water, and a couple pinches of salt. Bring to a boil; reduce heat to low and simmer, covered, for 30 minutes, or until freekeh is tender. Drain away any liquid that remains in the pot. Set freekeh aside in pot and let rest, covered, for 10 minutes, then fluff with a fork.
- In large bowl, place freekeh and toss with navy beans, chickpeas, kale, tomatoes, parsley, pistachios, and pickled raisins.
- In small bowl, whisk together lemon juice, olive oil, garlic, and remaining 1/4 tsp salt. Toss lemon dressing with freekeh mixture.